WO2003053159A1 - Produit alimentaire contenant des comprimes ou des capsules de gel - Google Patents

Produit alimentaire contenant des comprimes ou des capsules de gel Download PDF

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Publication number
WO2003053159A1
WO2003053159A1 PCT/EP2002/014287 EP0214287W WO03053159A1 WO 2003053159 A1 WO2003053159 A1 WO 2003053159A1 EP 0214287 W EP0214287 W EP 0214287W WO 03053159 A1 WO03053159 A1 WO 03053159A1
Authority
WO
WIPO (PCT)
Prior art keywords
gel capsules
food product
oil
taken
group
Prior art date
Application number
PCT/EP2002/014287
Other languages
English (en)
Inventor
Paulo Fernandes
Lucien Lespagnol
Original Assignee
Societe Des Produits Nestle S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8181478&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=WO2003053159(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority to ES02793022.1T priority Critical patent/ES2355135T5/es
Priority to EP02793022.1A priority patent/EP1455594B2/fr
Priority to BR0215010-7A priority patent/BR0215010A/pt
Priority to US10/499,408 priority patent/US20050095338A1/en
Priority to AU2002358717A priority patent/AU2002358717B2/en
Application filed by Societe Des Produits Nestle S.A. filed Critical Societe Des Produits Nestle S.A.
Priority to CA2470949A priority patent/CA2470949C/fr
Priority to MXPA04005993A priority patent/MXPA04005993A/es
Priority to JP2003553927A priority patent/JP4510459B2/ja
Priority to DE60238504T priority patent/DE60238504D1/de
Publication of WO2003053159A1 publication Critical patent/WO2003053159A1/fr
Priority to ZA2004/05729A priority patent/ZA200405729B/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A23D9/05—Forming free-flowing pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/158—Fatty acids; Fats; Products containing oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/30—Shaping or working-up of animal feeding-stuffs by encapsulating; by coating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • a food product containing gel capsules or tablets A food product containing gel capsules or tablets.
  • the present invention concerns a food or a pet food product containing nutritional/ nutraceutical gel capsules or tablets.
  • gel capsules/tablets can be used to protect nutrients from outside environment as well as potential reactors to develop reactions between nutrients (e.g. specific flavors, etc).
  • the present invention concerns a food or pet food product containing up to 50 % gel capsules or tablets based on alginate, pectate or a mixture of both and comprising oil, vitamins, amino-acids, proteins, minerals, colorants, flavors and/or specifically targeted functional ingredients such as probiotic microorganisms, bioactive molecules, said food product being taken in the group consisting of dried, chilled, retorted and UHT-products.
  • alginate and pectate it is also possible to have a minor addition of other hydrocolloids, such as carraghenate, gellan or agar.
  • the amount of these minor ingredients does not exceed 10 % of the total alginate,pectate and minor ingredients.
  • the technique, which is used for preparing the gel capsules, is normally encapsulation (coating).
  • the tablets are prepared according to the entrapment technique. It is also possible according to the invention to have the preparation of tablets, according to the entrapment principle, said tablets being then coated, so that finally they has to be considered as capsules.
  • the content of the gel capsules is comprised between 0 and
  • it is a chilled product, which is taken in the group consisting of dairy or non dairy products.
  • dairy products it can be yoghurt, mousse and dessert cream.
  • non dairy products it can be soy or tofu products.
  • the second embodiment is a dried or retorted product, taken in the group consisting of meat and jelly, fish and jelly, meat, jelly, meat based vegetables.
  • meat or meat by-products are all the fleshy parts of slaughtered hot-blooded animals, in the fresh state or preserved by a suitable treatment, and all the products and byproducts resulting from the conversion of the body or of the parts of the body of hot- blooded animals.
  • meat is meant, in particular , the meat of chicken, rabbits, cattle or sheep, and offal.
  • offal is meant both lung lobes and livers or kidneys.
  • meat by-products is meant the meal obtained from carcasses of the aforementioned animals.
  • fish and fish by-products are meant fish or parts of fish, in the fresh state or preserved by a suitable treatment, as well as the byproducts of their conversion.
  • Salmon , sardines or tuna may be used as fish and fish meal may be used as by-products.
  • the final product is composed of 50 % fish or meat and 50 % jelly.
  • the gel capsules or tablets partially replace the fish, so that, it is a target to have a nutritionally final product containing 38-45 % fish or meat, 50 % jelly and 5-12 % gel capsules or tablets.
  • it is an UHT product taken in the group consisting of milk-based beverage, soya-based beverage, soft drink.
  • the gel capsules or tablets present in the food composition can be spheric or non spheric. They have normally a diameter of up to 20 mm, preferably comprised between 0.1 and 5 mm.
  • the gel capsules or tablets have the following composition : they contain up to 50 % oil, up to 15 % of calcium salt, up to 3 % of a vitamin-mineral premix on a wet basis.
  • the calcium salt is taken in the group consisting of tricalcium phosphate, calcium chloride, calcium sulphate.
  • the oil used is taken in the group consisting of vegetal or animal oil such as palm oil, soya oil, sunflower oil, pork or beef tallow.
  • gel capsules or tablets with a second coating or encapsulation.
  • Gel entrapment is one of the most used encapsulation techniques because of its mildness, ease of operation and applicability.
  • An hydrocolloid capsule containing nutrients e.g.:premix: vitamins & minerals, colorants, oil, among others.
  • premix vitamins & minerals, colorants, oil, among others.
  • the methods for making heat-stable gel capsules/tablets using either alginate or low methoxyl pectin (pectate) are following:
  • Both process (a) and (b) are providing gel capsules/tablets stable to retorting at 125°C during 60 minutes.
  • the prepared gel capsules are then mixed with the corresponding product.
  • the yoghurt is mixed with the capsules and an aseptical filling takes place.
  • the mixing is made with the meat or the fish, then the filling in the can, closing of said can and a passage in the sterilisation area.
  • Concerning the UHT the mix of the gel capsules with the considered beverage flows through the UHT system and then the aseptic filling takes place.
  • Example 1 Alginate capsule / tablet 40% soya oil
  • soya oil 40% soya oil, 2% vitamin/mineral premix, 10% triCa phosphate and 0.5 lecithin + colorant and minor ingredients are dispersed under strong agitation for 3 minutes in a dispersor.
  • the alginate/tspp solution is added to the oil mix under strong agitation for 3 minutes.
  • the obtained emulsion is dropped into a 2% CaC12 solution, resulting in an instantaneous gel capsule formation.
  • the gel capsules are collected.
  • Example 2 Alginate capsule / tablet 40% beeftallow oil
  • the oil mix (52°C) is blended with alginate/TSPP (80°C) and final temperature of emulsion is about 60-65°C.
  • the emulsion obtained is dropped into a 2% CaC12 solution, in which instantaneous gel capsule formation occurs.
  • the gel capsules are collected.
  • the gel capsules are mixed with fish/meat flakes and blended with gravy or jelly at about 50/50 mixing ratio and canning the food.
  • the canned foods were retorted at 125°C for 1 hour.
  • Example 3 Alginate capsule / tablet 30% sunflower oil (double coating +)
  • the gel capsules are mixed with fish/meat flakes and blended with gravy or jelly at about 50/50 mixing ratio, canning the food.
  • the canned foods were retorted at 125°C for 1 hour.
  • the gel capsules may be dried to decrease/control the humidity at their surface. Then, the gel capsules are mixed with dry petfood (e.g. pellets) at about 10/90 mixing ratio. The final product is packed.
  • dry petfood e.g. pellets
  • pectate + 0.5% tetra sodium pyrophosphate are dispersed in 59.5% water at 80°C for 3 minutes in a dispersor.
  • 15% Soya oil, 1% vitamin-mineral premix, 5% dry ingredient (e.g. carrot powder), 5% tricalcium phosphate + minor ingredients are added to pectate/TSPP solution in the preceding dispersor.
  • Said oil/premix/triCa + 0.5% lecithin and 3% potato starch are dispersed under strong agitation for 3 minutes in a dispersor. There is formation of an emulsion.
  • the stable liquid emulsion is grinded using an emulsifier.
  • Calcium sulphate solution (1.5% CaSO4.2H2O, 0.016 xanthan gum, 6.48 water) is injected into the emulsifier at level of cutting system. Then, the final emulsion is poured into a tray or mould recipient. The gelation starts in 3-5 minutes and cutting is possible after 7-10 minutes. Cutting of gel capsules/tablets.
  • the gel capsules are mixed with fish/meat flakes and blended with gravy or jelly at about 50/50 mixing ratio, canning the food.
  • the canned foods were retorted at 125°C for 1 hour.
  • the gel capsules may also be collected and dropped into a 0.5% alginate solution.
  • the gel capsules/tablets are recollected and dropped into a 2% CaC12 solution, in which instantaneous gel capsule formation occurs. These steps are repeated if necessary.
  • the gel capsules/tablets are mixed with fish/meat flakes and blended with gravy or jelly at about 50/50 mixing ratio, canning the food.
  • the canned foods were retorted at 125°C for 1 hour.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Dispersion Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Animal Husbandry (AREA)
  • Biochemistry (AREA)
  • Birds (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicinal Preparation (AREA)
  • Fodder In General (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Dairy Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Feed For Specific Animals (AREA)

Abstract

L'invention concerne un produit alimentaire normal ou pour animaux familiers, lequel produit peut contenir 50 % de comprimés ou de capsules de gel à base d'alginate, de pectate ou d'un mélange de ces deux éléments et comprend de l'huile, des vitamines, des acides aminés, des protéines, des minéraux, des colorants, des flaveurs et/ou des ingrédients fonctionnels spécifiquement ciblés, tels que des micro-organismes probiotiques et des molécules bioactives. Le produit alimentaire selon l'invention est choisi dans le groupe constitué des produits réfrigérés, séchés, stérilisés en autoclave et à ultra-haute température.
PCT/EP2002/014287 2001-12-20 2002-12-13 Produit alimentaire contenant des comprimes ou des capsules de gel WO2003053159A1 (fr)

Priority Applications (10)

Application Number Priority Date Filing Date Title
DE60238504T DE60238504D1 (de) 2001-12-20 2002-12-13 Gelkapseln oder tabletten enthaltendes nahrungsmittel
EP02793022.1A EP1455594B2 (fr) 2001-12-20 2002-12-13 Produit alimentaire contenant des comprimes ou des capsules de gel
BR0215010-7A BR0215010A (pt) 2001-12-20 2002-12-13 Produto alimentar contendo comprimidos ou cápsulas de gel
US10/499,408 US20050095338A1 (en) 2001-12-20 2002-12-13 Food product containing gel capsules or tablets
AU2002358717A AU2002358717B2 (en) 2001-12-20 2002-12-13 A food product containing gel capsules or tablets
ES02793022.1T ES2355135T5 (es) 2001-12-20 2002-12-13 Un producto alimenticio que contiene cápsulas o comprimidos de gel
CA2470949A CA2470949C (fr) 2001-12-20 2002-12-13 Produit alimentaire contenant des comprimes ou des capsules de gel
MXPA04005993A MXPA04005993A (es) 2001-12-20 2002-12-13 Producto alimenticio que contiene capsulas o tabletas de gel.
JP2003553927A JP4510459B2 (ja) 2001-12-20 2002-12-13 ゲルカプセル剤又は錠剤を含有する食品
ZA2004/05729A ZA200405729B (en) 2001-12-20 2004-07-19 A food product containing gel capsules or tablets

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP01205019.1 2001-12-20
EP01205019 2001-12-20

Publications (1)

Publication Number Publication Date
WO2003053159A1 true WO2003053159A1 (fr) 2003-07-03

Family

ID=8181478

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2002/014287 WO2003053159A1 (fr) 2001-12-20 2002-12-13 Produit alimentaire contenant des comprimes ou des capsules de gel

Country Status (13)

Country Link
US (1) US20050095338A1 (fr)
EP (1) EP1455594B2 (fr)
JP (1) JP4510459B2 (fr)
CN (1) CN100399933C (fr)
AU (1) AU2002358717B2 (fr)
BR (1) BR0215010A (fr)
CA (1) CA2470949C (fr)
DE (1) DE60238504D1 (fr)
ES (1) ES2355135T5 (fr)
MX (1) MXPA04005993A (fr)
RU (1) RU2302749C2 (fr)
WO (1) WO2003053159A1 (fr)
ZA (1) ZA200405729B (fr)

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006042861A1 (fr) * 2004-10-22 2006-04-27 Compagnie Gervais Danone Protection d'ingrédients alimentaires bioactifs par encapsulation
WO2007085835A1 (fr) * 2006-01-25 2007-08-02 Probio Nutraceuticals As Gélules à mâcher
WO2007118876A1 (fr) 2006-04-19 2007-10-25 Specialites Pet Food Utilisation de composés phosphate inorganiques améliorant le goût produit par réactions thermiques de produits alimentaires mouillés pour animaux de compagnie
WO2010049240A1 (fr) * 2008-10-29 2010-05-06 Unilever Nv Procédé de production de particules intactes créant une apparence de particules de fromage dans une sauce pasteurisée stable en conservation
WO2011085442A1 (fr) 2010-01-12 2011-07-21 Mars, Incorporated Aliment à composants multiples pour animaux de compagnie et procédé de fabrication de composants solides
AU2013200484B2 (en) * 2006-01-25 2015-11-19 Vitux Group As Emulsion
US9724296B2 (en) 2008-10-08 2017-08-08 Vitux Group As Chewable gelled emulsions
US10130113B2 (en) 2005-06-09 2018-11-20 Colgate-Palmolive Company Composition and method for providing glutamine
WO2019002170A1 (fr) * 2017-06-27 2019-01-03 Chr. Hansen Natural Colors A/S Composition colorante comprenant du phosphate tricalcique en tant que colorant blanc
WO2021028376A1 (fr) * 2019-08-13 2021-02-18 Givaudan Sa Système de distribution de graisse, procédé de distribution de graisse et produit alimentaire contenant le système de distribution de graisse
US11547125B2 (en) 2015-02-13 2023-01-10 Mars, Incorporated Pet food feeding system

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US20050186307A1 (en) * 2004-02-20 2005-08-25 Axelrod Glen S. Pet food with enhanced nutritional value
EP1991196B1 (fr) * 2006-03-03 2016-10-12 Fmc Corporation Procédé et appareil de préparation de capsules.
AT13222U1 (de) * 2007-04-23 2013-08-15 Agrana Beteiligungs Ag Teilchenförmige Lebensmittelkomponente
US8940344B2 (en) 2007-06-08 2015-01-27 Philip Morris Usa Inc. Capsule clusters for oral consumption
US9771199B2 (en) * 2008-07-07 2017-09-26 Mars, Incorporated Probiotic supplement, process for making, and packaging
JP5320091B2 (ja) * 2009-02-02 2013-10-23 大蔵製薬株式会社 医薬成分が長期安定化された経口投与医薬ゼリー製剤
RU2466558C1 (ru) * 2011-06-17 2012-11-20 Юлия Алексеевна Щепочкина Способ приготовления пищевого продукта
RU2466562C1 (ru) * 2011-06-17 2012-11-20 Юлия Алексеевна Щепочкина Способ приготовления котлет
RU2570315C1 (ru) * 2011-10-14 2015-12-10 Хилл'С Пет Ньютришн, Инк. Способ приготовления кормовой композиции для домашних животных
JP6133557B2 (ja) * 2012-07-20 2017-05-24 新田ゼラチン株式会社 ゲル状組成物
FR2996418B1 (fr) * 2012-10-09 2015-05-29 Seppic Sa Compositions alimentaires comprenant des capsules obtenues par coacervation ne mettant pas en œuvre de reticulant toxique
JP2022537616A (ja) * 2019-06-27 2022-08-29 フイルメニツヒ ソシエテ アノニム フレーバー付与した食品
GB2597773A (en) * 2020-08-05 2022-02-09 Freddy Hirsch Group Ag Upgrade of animal fats
CN116998596A (zh) * 2023-07-10 2023-11-07 山东帅克宠物用品股份有限公司 一种流心爆浆囊球及制备方法及其在宠物食品上的应用

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JP2020525035A (ja) * 2017-06-27 2020-08-27 クリスチャン ハンセン ナチュラル カラーズ アクティーゼルスカブ 白色着色剤としてのリン酸三カルシウムを含む着色組成物
WO2021028376A1 (fr) * 2019-08-13 2021-02-18 Givaudan Sa Système de distribution de graisse, procédé de distribution de graisse et produit alimentaire contenant le système de distribution de graisse

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AU2002358717A1 (en) 2003-07-09
EP1455594B1 (fr) 2010-12-01
MXPA04005993A (es) 2004-09-27
CN100399933C (zh) 2008-07-09
JP2005512552A (ja) 2005-05-12
US20050095338A1 (en) 2005-05-05
ES2355135T5 (es) 2015-09-16
EP1455594A1 (fr) 2004-09-15
JP4510459B2 (ja) 2010-07-21
DE60238504D1 (de) 2011-01-13
RU2004122133A (ru) 2006-01-20
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AU2002358717B2 (en) 2007-12-20
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